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RE: Annie's Salsa Recipe (Follow-Up #61)

posted by: readinglady on 08.09.2006 at 08:39 pm in Harvest Forum

Annie's at Canning Camp right now, but here's her recipe with her comments. Note her comment there are two amounts of vinegar, depending upon whether you water bath or pressure can.

"Sure I do, here's mine. Please note that it is pressure canned, because I cut the acid ingredients down by half. The original directions were to use 2/3 cup of vinegar and waterbath, but I wanted less of the acidic flavor and so cut the vinegar in half and process according to the Blue Book instructions for non-acidic vegetables. If you want to waterbath it, add that extra vinegar. If you want it mild, use the smaller amount of jalapenos.

ANNIES SALSA
8 cups tomatoes, peeled, chopped and drained
2 1/2 cups chopped onion
1 1/2 cups chopped green pepper
3 5 chopped jalapenos
6 cloves minced garlic
2 tsp cumin
2 tsp pepper
1/8 cup canning salt
cup chopped fresh cilantro
1/3 cup sugar
1 cup vinegar (for BWB or 1/3 cup vinegar for PC)
16 oz. tomato sauce
16 oz tomato paste
Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process at 10 lbs of pressure for 30 minutes for pints. Or BWB 15 minutes.
Makes 6 pints

Good luck and happy canning. I get a lot of compliments on this recipe, and one of the local attorneys actually paid me $10 a pint for the last jar a couple of years ago (He NEEDED it for a Super Bowl party). Fine by me, I wish I had made more!! Annie"

Posted by Carol

NOTES:

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clipped on: 07.16.2009 at 11:57 am    last updated on: 07.16.2009 at 11:58 am

RE: Edible Flowers (Follow-Up #12)

posted by: Daisyduckworth on 03.22.2003 at 04:54 am in Edible Landscape Forum

'Edible' doesn't necessarily mean 'yummy' when it comes to eating flowers. I wouldn't eat dandelion flowers uncooked, but below are a couple of recipes which might tempt you, Okanagan! And make you change your mind!

Sauted Dandelion Flowers
1 cup flour
salt to taste
1/4 teaspoon black pepper
24 dandelion blossoms
1/2 teaspoon thyme 1/2 teaspoon marjoram
1/2 teaspoon sage
1/2 teaspoon paprika
3 tablespoons oil

Thoroughly blend the dry ingredients and spread the mixture on a dinner plate. Swirl the oil into a frying pan and heat over medium heat, until a pinch of flour sizzles and browns. Use a fork to roll five or six dandelion blossoms in the flour mixture. (They should be dewy from rinsing, but not wet.) Then drop them into the hot oil. Saut lightly until golden, about 1 minute. Turn the fried blossoms onto paper towels and place them into a warm oven. Repeat with the rest of the blossoms, replenishing the oil as necessary. Serve hot.

Dandelion Fritters
1 cup wholemeal plain flour
2 teaspoons baking powder
1 teaspoons ground cinnamon
pinch salt
1 egg
1/2 cup milk
2 tablespoons olive oil
1 cup chopped dandelion flowers
1/2 cup strawberry jam

Mix the dry ingredients. Beat egg and add milk and oil. Stir into the dry mix. Add the dandelion flowers and blend. Lightly grease a frypan, drop in batter by spoonfuls and cook both sides until golden. Serve with strawberry jam.

NOTES:

edible flowers, dandelions, recipes
clipped on: 06.05.2006 at 03:14 pm    last updated on: 06.05.2006 at 04:04 pm

RE: Nasturtium growing tips? What's the secret? (Follow-Up #2)

posted by: UltraUltraBoomerang on 05.05.2005 at 11:46 pm in Annuals Forum

I've had some trouble with these guys too, but this year mine seem to be happy. Here on the Gulf Coast they poop out in the summer because of the heat, but I'm not sure if that's an issue for you up there. I find they do best with morning sun and no fertilizer. I use Miracle Gro potting mix initially but leave them alone once they're established - if you fertilize you'll get lots of leaves but no flowers, and the leaves won't be as tasty.

I've only grown the bush types, and if they don't get enough sun I get leggy, tangly, stemmy plants with tiny leaves. Too much/too hot sun and they get yellow and crispy. This year mine are on my western exposure porch and they're bushy and happy.

I hope you can get these going, they're the perfect little plant! The round leaves are adorable, the flowers are gorgeous and if you get them at the right time of day they smell heavenly, sweet but not cloying. Plus the whole thing is edible and they seem to love poor growing conditions. If you're treating them with as much love as your other plants that are thriving, chances are you're just plain being too nice to them!

NOTES:

growing nasturtiums
clipped on: 06.05.2006 at 03:28 pm    last updated on: 06.05.2006 at 04:04 pm

Growing Impatiens as a Houseplant

posted by: boosiebutt on 01.25.2005 at 02:49 pm in Impatiens Forum

Hi, I'd like to grow impatiens as a houseplant, from what I've seen on this forum, it's possible. I have windows facing every direction but north and I have a humidifier keeping my condo at about 50%. I just looked at the Burpee directions for growing impatiens indoors, and it says that you should start the seeds in "early spring." Is it necessary to wait that long, if I can give good light? I'd like to start them now, if I can. Also, Mr Impatiens' website mentions "annual" and "perennial" types of impatiens. Is there a special perennial seed that I should look for? The kind that they sell in my local Walmart says Annual, but I thought that the difference between Annual and Perennial for impatiens was just keeping them away from frost...

Does anybody else keep impatiens indoors year round, not just overwinter?

NOTES:

Potted impatiens indoors
clipped on: 06.05.2006 at 03:43 pm    last updated on: 06.05.2006 at 04:04 pm